Traditionally French Toast is made from older or stale bread because it soaks up the egg mix better than when fresh, but you can use fresh bread anyway. When I was over in Norway last year one of the gourmet restaurants we were eating in served it up as a dessert with cinnamon-sugar and ice cream. Simple.
I picked up a half dozen lovely big free-range Duck Eggs at our local Leghowney Country Market yesterday, so I decided to make a big batch of French Toast with them.
2 large Eggs (Duck or Hens eggs)
100ml / ½Cup Milk
12 Slices White Bread (more or less)
rapeseed oil or vegetable oil to fry